My baked egg and tomato hash traybake recipe is such a simple way to create a hearty brunch for two. This recipe is dairy free and low FODMAP too.
I’m always on the look out for easy gluten free breakfast, brunch or lunch options, so here you go! And fortunately, recreating this recipe won’t cost you the Earth either. So here’s my baked egg and tomato hash traybake recipe…
Plus, this is such an amazing recipe that you can adapt to incorporate any leftovers from last night’s dinner too.
Think leftover veggies, cold meat – if they’re pre-cooked, you can just simply add them after adding your eggs to the tray.
Serving this up with leftover pasta sauce is pretty divine too with a little added chilli paste or chilli flakes.
And just like that you’ve reduced your food waste and turned yesterday’s leftovers into today’s brunch!
I had a bunch of cherry tomatoes leftover from a veg box I ordered (and every time I opened the veg drawer, they would roll all over the place!) so I chucked them into the mix.
Egg and tomato is one of my fave combos and with all the lovely seasoning on the potatoes, it’s such a well-rounded brunch!
The eggs and skin-on potatoes go soooo crispy in the oven – trust me, you just need to try it.
So here’s my baked egg and tomato hash traybake recipe…
My Baked Egg and Tomato Hash Traybake Recipe (dairy free, low FODMAP)
My baked egg and tomato hash traybake recipe is such a simple way to make a hearty breakfast or brunch for 2. It's dairy free and low FODMAP too!
- 3 medium-sized potatoes
- 5 cherry tomatoes
- 3 large eggs
- 2 tbsp mixed herbs
- 30 ml garlic-infused olive oil (if low FODMAP, make sure it has no bits of actual garlic in it)
- salt and pepper to taste
Preheat your oven to 200C (fan).
Start by chopping your potato into small cubes and chop your cherry tomatoes in half.
Spread them on a baking tray and cover with your garlic-infused olive oil, mixed herbs and salt and pepper.
Mix everything around so it's all well-coated.
Place in the oven for about 40 minutes.
Remove your baking tray from the oven and using a spoon or fork, create three spaces in your potatoes to crack in your eggs.
Crack your eggs into the three holes you just made and randomly add your chopped cherry tomatoes to the tray. Add a little more salt and pepper to the eggs.
Place back in the oven for a further 10-15 minutes.
Remove from the oven and enjoy!
Thanks for reading all about my baked egg and tomato hash traybake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get cooking!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!